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440Soybean and Healthfragment by the polymerase chain reaction. DNA-based methods offer many advantagesover protein-based methodologies, primarily that the target DNA is less degraded than theproteins from food matrices (Poms et al., 2004). In addition, the ELISA technique is moreexpensive and time consuming than PCR (Espiñeira et al., 2010).Up to date, several assays have been developed and applied to evaluate the presence ofgenetically modified soy in food products. Duplex real-time PCR method was used tosimultaneously detect traces of lupin and soya in processed food. Both lupin and soya at alevel of 2.5 mg/kg food matrix could be detected in cookies (Galan et al., 2011). Koeppel etal. (2010) developed two novel quantitative multiplex real-time PCR systems. Theysimultaneously determine the DNA of peanut, hazelnut, celery, soy, egg, milk, almond andsesame, respectively. The specificity and sensitivity of test are in the range of 0.01%(Koeppel et al., 2010). Espiñeira et al. (2010) compared end-point and real-time PCR for thedetection of soy protein in a wide range of foods. Real-time PCR method is better inspecificity and sensitivity compared with the end-point PCR and is the simpler and morerapid process, with a higher potential for automation, therefore it is currently the mostsuitable screening method (Espiñeira et al., 2010).Processing and ingredients can influence the detection limits. The lower detection limitswere obtained for full-fat and defatted soybean flours than those for toasted soybean flourand soy fiber samples (Gryson et al., 2008). The detection limits for unprocessed and heatprocessedpork meats are 0.01% and 0.06% (w/w) of soybean protein, respectively (Soares etal., 2010).Comparisons of ELISA results with PCR results suggest a qualitative accordance, but a lowcorrelation of quantitative results (Koeppel et al., 2010). The presence of the DNA is anindication of the presence of the allergenic food but not of the allergen itself. There is a lot ofcontroversy over the employment of DNA in the analysis of allergens, since proteins are theallergenic components and processing may affect nucleic acids differently (Poms et al.,2004).5.4 Mass spectroscopyMass spectroscopy is a very promising method to quantify the allergens in soybean. Tenallergens were quantified from 20 non-genetically modified commercial soybean varietiesusing parallel, label-free mass spectrometry approaches (Houston et al., 2011). Also, a multimethodwas developed for the detection of seven allergens based on liquid chromatographyand triple-quadrupole tandem mass spectrometry in multiple reaction modes. It is based onextraction of the allergenic proteins from a food matrix, followed by enzymatic digestionwith trypsin. The chosen marker peptides were implemented into one method that iscapable of the simultaneous detection of milk, egg, soy, hazelnut, peanut, walnut andalmond. This method has been used to detect all seven allergenic commodities fromincurred reference bread material, which was baked according to a standard recipe from thebaking industry. Detected concentrations range from 10 to 1000µg/g, demonstrating that themass spectrometric based method is a useful tool for allergen screening (Heick et al., 2011).5.5 Commercially available methodsSince the 1990s, several tests to detect soy in food have become available commercially, mostof which are ELISAs (Koppelman and Hefle, 2006). Table 1 gives an overview of theavailable methods and their most important characteristics. Tepnel BioSystems kit (ELISA
Soybean Allergens: Presence, Detection and Methods for Mitigation 441Technologies, FL, USA) is a quantitative ELISA (
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PrefaceWorldwide, soybean seed prot
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Soybean Products Consumption in the
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20Soybean and HealthWagner, J.D., A
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22Soybean and HealthDifferences in
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24Soybean and Healthfermented chung
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26Soybean and HealthIsoflavones, wh
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28Soybean and HealthThe concentrati
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30Soybean and Health5. Metabolite p
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32Soybean and Healththat various me
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34Soybean and Healtheffects on hypo
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36Soybean and Healthfatty acid oxid
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38Soybean and HealthThe decreased n
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40Soybean and Healththe N-terminus
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42Soybean and HealthYAVE, IVAE, LVA
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44Soybean and Healthrespectively, w
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46Soybean and HealthIn order to des
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48Soybean and Healthpeptides that w
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50Soybean and Healthreactions, new
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52Soybean and HealthGibbs, B.F.; Zo
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54Soybean and HealthKoo, B.; Seong,
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56Soybean and HealthPak, V.V.; Koo,
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58Soybean and HealthBalance between
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60Soybean and HealthAll results are
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62Soybean and Healthfrom 10.01 ± 1
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64Soybean and Healthmeasured in eac
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66Soybean and HealthFig. 2. Time co
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68Soybean and Healthω3D rats switc
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70Soybean and Health3.4.4 Monodesat
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72Soybean and Healthpercentages yie
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74Soybean and Healthinstance, such
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76Soybean and Healthconcerned the c
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78Soybean and HealthMalaisse, W.J.
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80Soybean and Healthflavonoids show
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82Soybean and HealthSupplies (Poole
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84Soybean and Healthal., 2004). For
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86Soybean and HealthABFig. 1. IBD p
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88Soybean and Healthdamage for both
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The Effect of Flavonoids in Soybean
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Effects of Dietary Soybean Trypsin
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Conjugated Linoleic Acid: A Milk Fa
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Lunasin, a Cancer Preventive Seed P
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Insights into the Pharmacological E
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9Occurrence of Biogenic Aminesin So
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Occurrence of Biogenic Amines in So
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10Biologically Active Molecules fro
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Biologically Active Molecules from
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11From Soybean Phytosterolsto Stero
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From Soybean Phytosterols to Steroi
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12Genistein Derivatization - From a
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Genistein Derivatization - From a D
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13Soybean Oil: Production Process,
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14Beneficial Effects of Bioactive P
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Beneficial Effects of Bioactive Pep
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15Soy Isoflavones as BioactiveIngre
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Soy Isoflavones as Bioactive Ingred
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16Soybean Oil: How Good or How Bad
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Soybean Oil: How Good or HowBad in
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17Anti-Diarrhoeal Aspectsof Ferment
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Anti-Diarrhoeal Aspects of Fermente
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Anti-Diarrhoeal Aspects of Fermente
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Page 417 and 418: 18Antioxidant and Hypocholesterolem
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Page 435 and 436: 19Important Minor Soybens Proteins:
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Polyamines - The Principal Candidat
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